Question 1

Which of the following is the natural poison that is found in potatoes?

Accepted Answer

A)  arsenic 
B)  laetrile 
C)  cyanogens 
D)  solanine 
A)  arsenic 
B)  laetrile 
C)  cyanogens 
D)  solanine

Question 2

What is the role of pesticides in food production?

Accepted Answer

A)  They are added to food to enhance the appearance of food. 
B)  They are used to prevent allergic reactions. 
C)  They are added to food to help prevent microbial spoilage and enzymatic destruction. 
D)  They are used in the field and in storage areas to decrease destruction caused by insects and fungus. 
A)  They are added to food to enhance the appearance of food. 
B)  They are used to prevent allergic reactions. 
C)  They are added to food to help prevent microbial spoilage and enzymatic destruction. 
D)  They are used in the field and in storage areas to decrease destruction caused by insects and fungus.

Question 3

What method would you use to protect the vitamin content of fruits and vegetables?

Accepted Answer

A)  soak them in water 
B)  keep them at room temperature 
C)  chill them immediately after picking 
D)  can them 
A)  soak them in water 
B)  keep them at room temperature 
C)  chill them immediately after picking 
D)  can them

Question 4

What is the easiest and most effective method to prevent foodborne illness?

Accepted Answer

A)  separate foods to prevent cross-contamination 
B)  chill or freeze foods to prevent microbes from growing 
C)  cook foods to their proper temperatures 
D)  wash hands thoroughly before handling food 
A)  separate foods to prevent cross-contamination 
B)  chill or freeze foods to prevent microbes from growing 
C)  cook foods to their proper temperatures 
D)  wash hands thoroughly before handling food

Question 5

Contrast and compare the nutrient losses that occur with canning versus freezing.

Accepted Answer

The fat-soluble vitamins and most minera

Question 6

Why are nitrites added to foods?

Accepted Answer

A)  to enhance their texture 
B)  to preserve their colour 
C)  to prolong the shelf life 
D)  to improve their nutritive value 
A)  to enhance their texture 
B)  to preserve their colour 
C)  to prolong the shelf life 
D)  to improve their nutritive value

Question 7

Harmful goitrogens can aggravate thyroid problems.Which of the following foods contains small quantities of them?

Accepted Answer

A)  potatoes 
B)  scallions 
C)  mustard greens 
D)  spinach 
A)  potatoes 
B)  scallions 
C)  mustard greens 
D)  spinach

Question 8

The regulation of pesticides focuses on setting which of the following limits?

Accepted Answer

A)  danger limit 
B)  tolerance limit 
C)  legal limit 
D)  tolerable upper limit 
A)  danger limit 
B)  tolerance limit 
C)  legal limit 
D)  tolerable upper limit

Question 9

Which of the following foods is approved for irradiation in Canada?

Accepted Answer

A)  salt 
B)  corn 
C)  potatoes 
D)  apples 
A)  salt 
B)  corn 
C)  potatoes 
D)  apples

Question 10

Maintaining food for the proper time and at the proper temperature are the two basic components of safe food handling.What is the third basic component?

Accepted Answer

A)  cleanliness 
B)  speed 
C)  intensity 
D)  frequency 
A)  cleanliness 
B)  speed 
C)  intensity 
D)  frequency

Question 11

Properly irradiated food does not become radioactive.

Accepted Answer

A) True 
 B)False

Question 12

Why is milk sold in cardboard or opaque plastic containers?

Accepted Answer

Milk is sold in thes

Question 13

Which of the following would lose the most riboflavin?

Accepted Answer

A)  foods processed with acid 
B)  canned foods 
C)  low-acid foods 
D)  glass-packed foods 
A)  foods processed with acid 
B)  canned foods 
C)  low-acid foods 
D)  glass-packed foods

Question 14

Which of the following is NOT a function of sulphite additives?

Accepted Answer

A)  increase iron absorption 
B)  destroy thiamine 
C)  preserve vitamin C 
D)  prevent browning of foods 
A)  increase iron absorption 
B)  destroy thiamine 
C)  preserve vitamin C 
D)  prevent browning of foods

Question 15

The foodborne illness caused by Campylobacter jejuni is associated with consuming what?

Accepted Answer

A)  contaminated drinking water 
B)  tapeworms 
C)  unpasteurized milk 
D)  bread that has been stored in a moist environment 
A)  contaminated drinking water 
B)  tapeworms 
C)  unpasteurized milk 
D)  bread that has been stored in a moist environment

Question 16

Why are foodborne illnesses from raw produce increasing and becoming more troublesome?

Accepted Answer

Fresh fruit and vegetables can present a

Question 17

Which of the following food types is comparable in nutrient quality to modified atmosphere packaging?

Accepted Answer

A)  canned 
B)  fresh 
C)  frozen 
D)  dried 
A)  canned 
B)  fresh 
C)  frozen 
D)  dried

Question 18

Which one of the following is essential for preserving food safely by the canning process?

Accepted Answer

A)  water 
B)  sugar 
C)  exposure to salt 
D)  time 
A)  water 
B)  sugar 
C)  exposure to salt 
D)  time

Question 19

Outline the arguments in support of,and in opposition to,genetic engineering.

Accepted Answer

Arguments in support of genetic engineer

Question 20

Which of the following is considered an incidental additive?

Accepted Answer

A)  tiny bits of plastic 
B)  citric acid 
C)  hair 
D)  lemon juice 
A)  tiny bits of plastic 
B)  citric acid 
C)  hair 
D)  lemon juice

Which of the following is the natural poison that is found in potatoes?

What is the role of pesticides in food production?

What method would you use to protect the vitamin content of fruits and vegetables?

What is the easiest and most effective method to prevent foodborne illness?

Contrast and compare the nutrient losses that occur with canning versus freezing.

Why are nitrites added to foods?

Harmful goitrogens can aggravate thyroid problems.Which of the following foods contains small quantities of them?

The regulation of pesticides focuses on setting which of the following limits?

Which of the following foods is approved for irradiation in Canada?

Maintaining food for the proper time and at the proper temperature are the two basic components of safe food handling.What is the third basic component?

Properly irradiated food does not become radioactive.

Why is milk sold in cardboard or opaque plastic containers?

Which of the following would lose the most riboflavin?

Which of the following is NOT a function of sulphite additives?

The foodborne illness caused by Campylobacter jejuni is associated with consuming what?

Why are foodborne illnesses from raw produce increasing and becoming more troublesome?

Which of the following food types is comparable in nutrient quality to modified atmosphere packaging?

Which one of the following is essential for preserving food safely by the canning process?

Outline the arguments in support of,and in opposition to,genetic engineering.

Which of the following is considered an incidental additive?

Food Choices and Human Health

Nutrition Toolsstandards and Guidelines

The Remarkable Body

The Carbohydrates: Sugar, starch, glycogen, and Fibre

The Lipids: Fats, oils, phospholipids, and Sterols

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Nutrients, physical Activity, and the Bodys Responses

Diet and Health

Life Cycle Nutrition: Mother and Infant

Child, teen, and Older Adult

Hunger and the Global Environment

Filters

Exam 12: Food Safety and Food Technology

Which of the following is the natural poison that is found in potatoes?

What is the role of pesticides in food production?

What method would you use to protect the vitamin content of fruits and vegetables?

What is the easiest and most effective method to prevent foodborne illness?

Contrast and compare the nutrient losses that occur with canning versus freezing.

Why are nitrites added to foods?

Harmful goitrogens can aggravate thyroid problems.Which of the following foods contains small quantities of them?

The regulation of pesticides focuses on setting which of the following limits?

Which of the following foods is approved for irradiation in Canada?

Maintaining food for the proper time and at the proper temperature are the two basic components of safe food handling.What is the third basic component?

Properly irradiated food does not become radioactive.

Why is milk sold in cardboard or opaque plastic containers?

Which of the following would lose the most riboflavin?

Which of the following is NOT a function of sulphite additives?

The foodborne illness caused by Campylobacter jejuni is associated with consuming what?

Why are foodborne illnesses from raw produce increasing and becoming more troublesome?

Which of the following food types is comparable in nutrient quality to modified atmosphere packaging?

Which one of the following is essential for preserving food safely by the canning process?

Outline the arguments in support of,and in opposition to,genetic engineering.

Which of the following is considered an incidental additive?

Food Choices and Human Health

Nutrition Toolsstandards and Guidelines

The Remarkable Body

The Carbohydrates: Sugar, starch, glycogen, and Fibre

The Lipids: Fats, oils, phospholipids, and Sterols

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Nutrients, physical Activity, and the Bodys Responses

Diet and Health

Life Cycle Nutrition: Mother and Infant

Child, teen, and Older Adult

Hunger and the Global Environment

Filters